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Cookie Butter Bundtlettes

Cookie Butter Bundtlets

theurbanhomemakermama
There’s something undeniably magical about the warm, spiced aroma that fills the kitchen when you’re baking with cookie butter.
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Prep Time 20 minutes
Cook Time 25 minutes
Course Dessert
Cuisine American
Servings 6 people
Calories 260 kcal

Equipment

  • 1 Bundlette Pan

Ingredients
  

Cake

  • 1 box of spice cake mix
  • 1 3.4 oz box of vanilla pudding mix
  • 4 eggs
  • 1/2 cup of vegetable oil
  • 1/2 cup of milk
  • 1/2 cup cookie butter creamer
  • 1/4 cup of sour cream
  • 1 teaspoon of vanilla extract
  • 1/2 tsp cookie butter emulsion

Cream Cheese Icing

  • 1 block of cream cheese softened
  • 1 stick of butter softened
  • 4 cups of powdered sugar
  • 1 teaspoon of vanilla extract Cream

Instructions
 

  • Preheat oven to 350 degrees.
  • In a large bowl, add cake mix, pudding mix, eggs, vegetable oil, milk and vanilla extract. Using a hand mixer or stand mixer, mix until all ingredients are well combined.
  • Spray bundtlette pan or full size bundt pan with baking release spray. Use a pastry brush to make sure each cavity is well coated.
  • Add cake batter to the pan and top with Biscoff cookie pieces.
  • Bake mini bundt cakes for 20 to 25 minutes or until a toothpick comes out clean.
  • Allow cakes to cool on a wire rack completely.
  • Using a hand or standing mixer, add butter, cream cheese, and powdered sugar and mix well until well combined.
  • Pipe cream cheese frosting on to cakes.
  • Microwave two tablespoons of Biscoff cookie butter until slightly melted.
  • Drizzle cookie butter on top of cakes.
  • Top with halved cookie into center of the cake.

Nutrition

Calories: 260kcalSaturated Fat: 4.5gSodium: 220mg
Keyword bundt, bundt cake, cookie butter, cookie butter cake
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